French Chicken

Recipes aren't my typical post topic, but I think I've finally got a recipe for french chicken that comes close to Molly's!  I'm happy.  The girls are happy.  Matt is happy.  We are all happy to have "Molly's" french chicken at home and not just when we are lucky enough to go out to eat.  Here you go:

ingredients:

2 TPSP butter
1 tsp salt
2 chicken breasts, cut into halves or thirds (or fourths if they are huge)
1/2 onion, halved and then sliced
a bunch of big carrots, maybe 3/4-1 lb, peeled and cut into 3-4 inch pieces (I know it sounds like a lot but you're going to wish you had more of them when it's done)
4 cups chicken broth
4 TBSP white cooking wine
1/4 tsp fresh ground pepper
1 cup cream
extra 1/2 cup water
1 TBSP corn starch

how-to:

• melt butter with salt in a medium-large size pan (a pot could work too if you don't have a pan with sides that will hold all the liquid)
• add chicken over medium heat, lightly browning the sides, add onions too, and turn after 3-4 minutes
• cook on the other side 3-4 minutes also and add carrots
• add chicken broth, wine and pepper, bring to simmer with the lid on, but slightly a jar (use a wooden spoon across the top of the pan if it's having a hard time balancing) and simmer on medium-low 1 hour (the time is important, otherwise it'll smell too alcohol-ish)
• whisk together water and corn starch, add it to the pan along with the cream and bring it back up to temperature until  it's slightly thickened

We like to have it with rice, or noodles, or (my personal favorite) mashed potatoes so that you really enjoy that good gravy.  

Also, if you haven't made that really easy artisan bread recipe that I sent you yet, you could try it with this.  It takes all of about 60 seconds to make, no kneading, just 4 ingredients barely mixed together and then shaped and baked the next day.  Here is it: homemade artisan bread.

Love to you all,

Christy